Results 31 to 40 of about 23,412 (305)

Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking [PDF]

, 2018
The cardoon (Cynara cardunculus L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used without any type of control regarding flower picking or extract preparation ...
Alvarenga, Nuno, Belo, Teresa, Bras, Teresa, Cruz, Carla, Dias, João, Duarte, Fátima, Gomes, Sandra, Lage, Patricia, Martins, Pedro, Pinheiro, Cristina Conceição   +9 more
core   +1 more source

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Foods, 2020
Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients).
Massimo Mozzon, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini, Nadia Raffaelli, Lucia Aquilanti   +5 more
doaj   +1 more source

Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis [PDF]

, 2016
The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble ...
Abramova, T. (Tatyana), Pavlyuk, R. (Raisa), Pogarska, V. (Viktoriya), Skripka, L. (Lidia), Yurieva, O. (Olga)   +4 more
core   +2 more sources

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs

EFSA Journal, 2022
The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga [PDF]

, 2018
Processing of alpine milk in malga farms is carried out under conditions that can favor contamination by coliforms, coagulase-positive staphylococci, or pathogens such as Listeria monocytogenes.
Balzan, Stefania, Cardazzo, Barbara, Carraro, Lisa, Farina, Giovanni, Fasolato, Luca, Fasoli, Franco, Lucchini, Rosaria, Negrinotti, Michele, Novelli, Enrico   +8 more
core   +2 more sources

Plant Milk-Clotting Enzymes for Cheesemaking

Foods, 2022
The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking.
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Cinzia Caggia, Cinzia Lucia Randazzo   +4 more
doaj   +1 more source

Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

Foods, 2020
Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels ...
Z. Miloradović, Nemanja V. Kljajevic, J. Miočinović, S. Lević, V. Pavlović, M. Blažić, P. Pudja   +6 more
semanticscholar   +1 more source

Mixing sweet cream buttermilk with whole milk to produce cream cheese [PDF]

, 2015
peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content.
Ahmadi, Dariush, Bahrami, Masoud, Beigmohammad, Faranak, Hosseini, Fakhrisadat   +3 more
core   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Yi Liu, Yrjö Roos, Andrew Chesson   +21 more
doaj   +1 more source

Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food. [PDF]

EFSA J
Abstract To ensure that ready‐to‐eat products are safe to eat, it is important to develop new tools to prevent and control bacterial contamination. Risk assessment has been gaining popularity in recent years and provides tools with which we can develop mathematical models for robust food safety management tools for use by health authorities, consumer ...
Sęczkowska O, Soto AB, Fernández Escámez PS, Gómez AP, Garre A.   +4 more
europepmc   +2 more sources